Once I went plant-based, I took it upon myself to study in regards to the dozens of greens I had heard about however had by no means eaten. For one, I stored studying about kale. What the heck was that? A school someplace in New England? I made a decision to strive it. I did not prefer it. Then I realized that when you cooked it proper, which I hadn’t achieved, kale may really be scrumptious. It seems that kale is real soul meals, ready in dozens of scrumptious methods by West African cooks.

I subsequent found broccoli, bok choy, Brussels sprouts, and different greens that I had by no means bothered to eat earlier than. The dam broke. I used to be quickly consuming mushrooms, carrots, asparagus, candy potatoes, pink cabbage, beans, peas, and extra. I additionally discovered that wholesome meals I used to dislike, akin to onions, may style wonderful if ready correctly. Potatoes, too, could be a good source of nutrients, however provided that you put together them accurately—that’s, with out deep-frying them into French fries or baking them and serving them with bitter cream and bacon.

I additionally used my new knowledge of spices to make these meals work reasonably than relying on a great deal of oil and salt. And I realized the right way to sauté meals in a wholesome manner, utilizing a mixture of lemon and vinegar that gave me the great salty style I like with out turning them right into a diabetes-inducing, artery-clogging nightmare.